Italian Eggplant Parmigiana

Ingredients

• 3 pounds large eggplants , sliced lengthwise into ¼-inch slices
• 2 tablespoons coarse salt , or as needed
• 5 cups vegetable oil for frying
• 2 tablespoons flour for dredging

Instructions

1. 1

   Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.

2. 2

   Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.

3. 3

   Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.

4. 4

   Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.

5. 5

   Preheat oven to 350 degrees F (175 degrees C).

6. 6

   Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.

7. 7

   Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.